Sunday, January 27, 2013

In a large pot, heat oil and cook until onions are translucent. Add yams and broth. Bring to a boil and cook until yams are very tender, approximately 20 minutes. Turn off heat. With an immersion blender or potato masher, smash yams to give the soup a nice thicker texture. You can blend until smooth or leave a bit chunky. Stir in cream cheese until dissolved. Can be served at this point or you can......Turn heat back on. Add 4 C optional yams and cook until yams are tender (an additional 10 minutes or so) for a nice thick soup with yummy yam bites.

*Can't believe how sweet this soup is, I love it! It is even great with no cream cheese or just half a block.

Friday, January 25, 2013

3 C old-fashioned rolled oats1 C shredded coconut3/4 C chopped almonds3/4 C chopped pecans1/2 t cinnamon1/2 t salt4 T butter1/3 C honey1 t vanillaPreheat oven to 325 degrees.In
a large bowl stir together oats, coconut, almonds, pecans,
cinnamon, and salt. In a small saucepan melt butter with honey over low
heat, stirring. Add vanilla and pour butter mixture over oat mixture
and stir until combined.On
a large baking sheet, spread the granola evenly in a thin layer. Bake,
stirring every 5 minutes to keep from sticking or burning, until golden
brown and crisp, about 20 minutes. (Do not overcook; the granola will
crisp more when cooled.) Cool granola on the pan. Granola may be kept
in an airtight container at room temperature for up to 1 week.

*The only thing I do differently, is Breanna likes walnuts...she adds 1/2 C of each kind of nut. Check out her original blog post here.*I usually just like to go to her blog for the recipe, but it has become a big enough favorite that it needs to be on this blog too! Thanks Bre, you're the best!*Awesome kept in the freezer and so amazing on parfaits....I buy Greek yogurt from costco and mix in honey or truvia or agave nectar and vanilla (vanilla bean for special occasions). Add any fruit, so yummy! That's what the picture was set up for....."Everybody loves a parfait!" -Donkey on Shrek

Preheat oven to 350 degrees F. Slice the head of garlic in half
horizontally to expose the cloves. Drizzle with a little olive oil and
wrap in foil. Bake 30-40 minutes or until fragrant and cloves are golden
in color. Then remove from the oven and set aside to cool.
Into the bowl of a food processor, pour in beans, lemon juice, cumin,
salt and pepper. Squeeze both halves of the roasted garlic head into the
food processor. The roasted cloves should pop right out. Turn machine
on and drizzle in 3 Tablespoons of olive oil, processing until desired
consistency has been reached. Taste and adjust seasonings to your
liking-more salt, more cumin, more lemon juice, etc.
Spoon onto serving platter. Top with another drizzle of olive oil, pine
nuts and parsley, if desired. Serve with pita bread, vegetables or
crackers. Also delicious on a sandwich or wrap.

*From laurenslatest.com ...check it out for beautiful pics of the process.
**This is so light, fresh and yummy! I always make a double batch for a gathering (The gingerbread house ladies love it!)....just beware, you'll smell a little garlicy the next day! :)